Easy Crock Pot Turkey Breast With Fail Proof Gravy Food

SUPER EASY CROCK POT TURKEY BREAST

Steps:

• Rinse and dry turkey breast.
• Lift skin up from meat, do not remove.
• Cover whole breast with mix inside and out, including under the skin.
• Cook on high 1 hour and low 6 to 7 hours or until meat registers 160. If using smaller turkey breast adjust time accordingly.

SLOW-ROASTED TURKEY BREAST WITH GRAVY

Steps:

• Adjust your oven rack to the lowest position. Preheat oven to 250°F.
• Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
• Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
• When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
• Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
• To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
• Serve the turkey breast and gravy with some mashed potatoes.

CROCK POT TURKEY BREAST

Steps:

• Rinse the turkey and pat it dry with paper towels.
• Rub turkey all over with the oil.
• Carefully pull back skin over breast and rub with seasonings.
• Place breast, meaty side up into a 5 quart slow cooker.
• Peel the onion, cut it into quarters and place around the edges of the pot.
• Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
• Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
• Let bird rest 10 minutes before carving.
• Discard vegetables.

SLOW COOKER TURKEY BREAST

Steps:

• Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

EASY CROCK POT TURKEY BREAST WITH FAIL PROOF GRAVY

Steps:

• Place onion and celery in cavity of turkey breast.
• Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
• Pour broth over turkey, cover and cook on low for 7 to 8 hours.
• Remove turkey to serving platter, cover with foil to keep warm while making gravy.
• Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
• In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
• When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
• Cook until it bubbles and thickens, stirring often.

THANKSGIVING CROCK POT TURKEY BREAST

Steps:

• Remove turkey from wrapper and set gravy packet in refrigerator for the time being.
• Leave netting on turkey breast and keep the turkey in one piece; rub turkey down on both sides with poultry seasoning and set in crock pot.
• Add 2 cans of chicken broth to the crock pot, set to low, and cook for 8-10 hours.
• At about the 5-6 hour mark, turn the turkey over, and add one more can of broth to the crock pot.
• At the end of the cooking time, remove turkey from the pot and place in a shallow baking pan, remove the netting, rub the top with butter, and set under a broiler in the oven to crisp up a bit.
• Allow the turkey to sit 15 minutes before cutting.
• If you wish, use a portion of the pan juices to pour over some of your dressing/stuffing if you made some to give it extra flavor.
• Use the remaining pan juices mixed with the gravy packet in a saucepan on the stove, heated with some cornstarch or flour to make a gravy for the meat.

SLOW-COOKER TURKEY BREAST WITH GRAVY

Steps:

• Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture., Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing., Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

CROCK POT TURKEY BREAST

Steps:

• Layer onion and potato in bottom of slow cooker. Add wine. Place turkey breast on top. Sprinkle turkey with onion soup, sage and thyme. Drizzle with butter. Cover and cook on low 6-8 hours or high 3-4 hours.
• Optional: drain juices into a saucepan. Whisk in a little flour or cornstarch to thicken. Serve with meat and vegetables.